Easter is just around the corner, and I am confronted with Hot Cross Buns everywhere I turn. The grocery stores have been baking and selling them since the day after Christmas, and this month all the bakeries are joining in.
I absolutely love Hot Cross Buns! I look forward to Easter every year, and then I eat enough hot cross buns slathered with butter to kill the craving for the 11 months until my local bakery will be baking them again.
But, since I started this sugar free journey with my family last year, the traditional Hot Cross Buns I used to buy are off limits. Not one to be easily deterred, I set about creating my own fructose free Hot Cross Buns. I didn’t want to just make a plain bun minus the dried fruit. I wanted to make a bun with some sort of filling that would give me a burst of flavor in every bite. I knew I had the answer when I found this recipe for cinnamon chips, and I set about making my usual Hot Cross Bun recipe fructose free. Look at the little burst of cinnamon flavor in these. Yum!
If you are not fussed about being sugar free, my old recipe can be found here. However, if you want to sink you teeth in some delicious, cinnamony, fructose free Hot Cross Buns, I’ve got you covered. In butter.
Happy Easter, y’all!
|Hot Cross Buns – Fructose Free||
- ⅓ cup dextrose
- 1½ tbsp cinnamon
- 1 tbsp coconut oil
- 1 tbsp rice malt syrup (or glucose syrup)
- ¾ cup milk
- 7g (1 packet) active dry yeast
- ½ cup dextrose
- 2½ cups flour
- ¾ tsp cinnamon
- ¼ tsp mixed spice
- 4 tbsp (50g) butter at room temperature
- 1 egg
- ¼ cup flour
- 3 tbsp water
- ¼ cup dextrose
- 1 tbsp water
- Preheat oven to 100 C (200 F). Line a baking tray with baking paper
- In a mixing bowl, stir dextrose, cinnamon, coconut oil, and rice malt syrup until combined and crumbly.
- Spread the mixture on the baking tray and flatten with another piece of baking paper to ¼ inch thick.
- Bake for 35 minutes and let cool completely. It will harden slightly as it cools.
- Cut into squares, and store in an airtight container until ready to use.
NOTE: I made these the day before, but it could be done a few hours before making the hot cross buns if you allow enough time for the cinnamon chips to cool properly.
- In a small saucepan, warm the milk on low heat until tepid, approximately 40 C or 104 F. Remove from heat and stir in the yeast and dextrose until combined. Let sit for 10 to 15 minutes until it begins to froth.
- In a mixing bowl, stir the flour, cinnamon and mixed spice until combined. Add in the milk mixture, butter and egg, and mix on medium speed for 3 or 4 minutes until a dough forms.
- Place the dough on a floured board. If the dough is sticky, knead in a little flour until the dough is no longer sticky. Then gently knead in the cinnamon chips.
- Place the dough in a clean bowl, cover with a clean tea, and leave the dough in a warm place for about an hour or until it has doubled in size.
- Once the dough has doubled, divide into 8 equal sized pieces, roll into balls and place them on a baking tray lined with baking paper. Cover with a clean tea towel, and leave to rise again for 25 to 30 minutes.
- Preheat oven to 200 C (400 F).
- Prepare the flour paste by stirring the water into the flour until a paste forms. Transfer the paste to a piping bag (or ziplock bag works too), and pipe crosses onto each of the buns.
- Bake in a preheated oven for 12- 14 minutes.
- While baking, prepare the glaze by combining the dextrose and water in a small saucepan and bring to a boil. Then reduce heat, and simmer for 1 minute or until it reaches a syrup consistency.
- Brush the glaze on the hot cross buns once the come out of the oven.
- Let cool if you can, then serve plain or my personal favorite, toasted with plenty of butter. Yum!